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Ziplock Chicken Souvlaki, For Salads, Pitas Or Snacking

April 23, 2011

Chicken Souvlaki is super simple to make and incredibly flavourful.  These zippy bite sized morsels are perfect for adding to salads, making greek style pitas or snacking on.  Save your money, stop eating out and start making your own!


Chicken; cut into 1 inch squares.

Olive Oil, 1 tbsp for 2 chicken breasts.

Oregano, 1 tbsp for 2 chicken breasts.


Optional, but tasty: garlic, minced.

Rinse your chicken, cut into 1 inch squares and place in a plastic baggie.

Add 1 tablespoon of both olive oil and oregano to the baggie.  Add the juice of 1 lemon.  If you choose to use garlic, add 1 or 2 cloves minced at this stage as well.

Seal your plastic baggie and shake or smush around until all of the seasoning is evenly distributed.  Leave the Souvlaki in the fridge for as long as you can, overnight is best, but a few hours is good too.  If you are desperate, you can cook the Souvlaki right away, but it’s better if the chicken has time to absorb the flavours.

Heat up a frying pan on medium.  Dump the contents of the plastic baggie into the hot pan and let cook a few minutes on each side, the tiny pieces of chicken cook really quickly.  Since there is olive oil in the plastic baggie, you don’t need to add any to the pan first.


I added my Chicken Souvlaki to some Greek Style Pasta Salad (recipe coming soon!).  Souvlaki is also delicious paired with potatoes cooked with lemon juice added to the water when you boil them.  Or on a pita with some feta cheese, lettuce, tomato and tzatziki sauce.

What did you do with your Chicken Souvlaki?  Jump up.


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